If you’re looking for a protein-packed, flavorful breakfast or snack, these Buffalo Chicken Egg Muffins are the perfect choice. They combine spicy buffalo flavor with tender chicken and fluffy eggs for a satisfying, low-carb option you can enjoy anytime.
Why You’ll Love This Recipe
- Bold buffalo flavor with a spicy kick
- Easy to make and meal-prep friendly
- High in protein and low in carbs
- Family-friendly and customizable
- Perfect for breakfast, snacks, or lunchboxes
Ingredients
- 2 Tbsp. butter or ghee, divided
- 3 Tbsp. hot sauce (Frank’s Red Hot style)
- 1 Tbsp. coconut aminos
- ⅛ tsp. cayenne pepper
- ½ red bell pepper, diced small
- 3 green onions, chopped
- 2 cups spinach, chopped
- 1 cup cooked chicken, cubed
- 8 whole eggs
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin pan or use silicone liners.
- In a saucepan, melt 1½ Tbsp. ghee. Whisk in hot sauce, coconut aminos, and cayenne pepper to make buffalo sauce. Set aside.
- In a skillet, melt remaining ghee over medium heat. Sauté bell pepper and green onions for 5 minutes.
- Turn off heat and stir in spinach, chicken, and buffalo sauce.
- Divide mixture evenly into muffin cups.
- Beat eggs with salt and pepper, then pour over filling.
- Bake Buffalo Chicken Egg Muffins for 18–20 minutes until set.
- Cool slightly, remove, and serve.
Tips & Tricks
- Use rotisserie chicken for convenience
- Adjust cayenne for more or less heat
- Add shredded cheese for extra richness
- Use silicone liners to prevent sticking
- Don’t overbake to keep muffins moist
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Diet: Low-carb, gluten-free
Notes
- Swap spinach with kale or arugula
- Serve with avocado or fresh salad
- Add herbs like parsley for freshness
Nutrition (Approx.)
- Calories: 120 per muffin
- Protein: 10g
- Carbs: 2g
- Fat: 8g
FAQ
Can I make Buffalo Chicken Egg Muffins ahead of time?
Yes, they’re perfect for meal prep and stay fresh for several days.
Can I freeze them?
Absolutely. Freeze individually and reheat when needed.
Are they spicy?
Mild to medium. Adjust hot sauce and cayenne to taste.
Can I make them dairy-free?
Yes, use ghee or dairy-free butter alternatives.
What other veggies can I add?
Zucchini, mushrooms, or tomatoes work well.
Storage
- Fridge: Store up to 4 days in airtight container
- Freezer: Up to 2 months
- Reheat: Microwave 30–60 seconds or oven at 300°F
Similar Recipes
Buffalo Chicken Egg Muffins
Ingredients
- 2 Tbsp. butter or ghee divided
- 3 Tbsp. hot sauce Frank’s Red Hot style
- 1 Tbsp. coconut aminos
- ⅛ tsp. cayenne pepper
- ½ red bell pepper diced small
- 3 green onions chopped
- 2 cups spinach chopped
- 1 cup cooked chicken cubed
- 8 whole eggs
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin pan or use silicone liners.
- In a saucepan, melt 1½ Tbsp. ghee. Whisk in hot sauce, coconut aminos, and cayenne pepper to make buffalo sauce. Set aside.
- In a skillet, melt remaining ghee over medium heat. Sauté bell pepper and green onions for 5 minutes.
- Turn off heat and stir in spinach, chicken, and buffalo sauce.
- Divide mixture evenly into muffin cups.
- Beat eggs with salt and pepper, then pour over filling.
- Bake Buffalo Chicken Egg Muffins for 18–20 minutes until set.
- Cool slightly, remove, and serve.
Notes
- Swap spinach with kale or arugula
- Serve with avocado or fresh salad
- Add herbs like parsley for freshness
Conclusion
These Buffalo Chicken Egg Muffins are a delicious, healthy, and convenient option for busy days. Whether you’re meal prepping or need a quick snack, this recipe delivers bold flavor and satisfying nutrition every time.